The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Charcoal-grilled chicken with aji (Pollo a la Brasa)


In Peru, aji means both chilli and a spicy chilli sauce. This version of aji uses Peru's classic yellow chilli, aji amarillo. You'll need to begin this recipe a day ahead.

You'll need

1 tsp cumin seeds 3 garlic cloves 2 tbsp oregano Juice of ½ lime 1 tbsp olive oil 1 free-range organic chicken (1.4kg) 1 kg small potatoes, such as kipfler or royal blues   Aji 1 large ripe vine-ripened tomato, cut into 1cm dice 1 tbsp finely chopped coriander ½ Spanish onion, finely chopped 2 aji amarillo chillies, finely chopped (see note) 1 tsp aji amarillo paste (see note) Juice of ½ lime, or to taste

Method

  • 01
  • Pound cumin in a mortar and pestle until finely crushed. Add garlic, pound to a paste, then add oregano and pound to crush. Add lime juice, oil and 1 tbsp sea salt flakes and pound to combine. Set aside.
  • 02
  • Remove backbone from chicken and flatten bird out, cut a few medium slashes in breasts and legs, then place in a non-reactive container, rub marinade all over and refrigerate overnight.
  • 03
  • Bring chicken to room temperature. Set up a charcoal barbecue for indirect grilling. When coals die down to medium heat, grill chicken bone-side first and turn occasionally until just cooked through (1 hour-1 hour 20 minutes).
  • 04
  • Meanwhile, wrap potatoes in foil, add to coals and cook, turning occasionally, until tender (20-30 minutes).
  • 05
  • For aji, combine ingredients in a bowl with 1½ tbsp chilled water and ½ tsp sea salt flakes and serve with hot chicken and potatoes.

Note Aji amarillo chillies are available bottled and in paste form from Tierras Latinas en Australia. If they're unavailable, substitute bottled jalapeños.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Vibrant grenache rosé.

Featured in

Jan 2013

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